Comprehensive Reviews in Food Science and Food Safety

Papers
(The H4-Index of Comprehensive Reviews in Food Science and Food Safety is 66. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-08-01 to 2026-08-01.)
ArticleCitations
A Framework for Evaluation of New Processing Technologies in Human Milk Banking291
Front Cover: Cover Image, Volume 21, Issue 6232
Giving Credit Where Credit is Due172
Advances in riboswitch‐based biosensor as food samples detection tool169
Calcium carbide (CaC 2 ) ripening in fruits: Health risks, non‐destructive detection, quality control, and regulatory frameworks148
Additional Cover: Cover Image, Volume 24, Issue 4146
Additional Cover: Cover Image, Volume 25, Issue 1145
Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing143
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments141
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables124
The role of residual (veterinary) antibiotics in chemical exposome analysis: Current progress and future perspectives116
Organizational unlearning: A risky food safety strategy?115
Prioritization of chemical food safety hazards in the European feed supply chain113
Specific surface modification of liposomes for gut targeting of food bioactive agents113
An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables110
Hybridization in Meat‐Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights110
Cold Plasma for Fungal and Mycotoxin Control in Low‐Moisture‐Content Agri‐Food Products: Mechanisms and Applications109
Recent advances in activated water systems for the postharvest management of quality and safety of fresh fruits and vegetables109
Ensuring egg safety: Salmonella survival, control, and virulence in the supply chain107
Improving food drying performance by cold plasma pretreatment: A systematic review102
AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review102
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications99
Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety99
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects98
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes98
Issue Information97
Flavor Chemistry and Fidelity in Processed Large Yellow Croaker Products: Multi‐Pathway Mechanisms, Evidence‐Graded Process Guidance, and Transferable Principles for Marine Fish97
Innovations in nondestructive assessment of baked products: Current trends and future prospects95
Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications95
Wheat starch structure–function relationship in breadmaking: A review94
Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review93
Measuring Food Safety Culture: A Systematic Review of Questionnaire Dimensions and Validation Practices92
Unlocking the Potential of Precision Food Processing: Industrial, Biotechnological, and Nutritional Perspectives91
Potential implications of oxidative modification on dietary protein nutritional value: A review90
Decoding coffee cardiometabolic potential: Chemical composition, nutritional, and health relationships89
Relevance of the air–water interfacial and foaming properties of (modified) wheat proteins for food systems88
Functional microbiome assembly in food environments: addressing sustainable development challenges88
87
Glycomacropeptide: A comprehensive understanding of its major biological characteristics and purification methodologies85
Front Cover: Cover Image, Volume 21, Issue 585
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds82
Application of radio frequency energy in processing of fruit and vegetable products82
Market intelligence for guiding crop improvement: A systematic review of stakeholder preference studies in the rice sector in the Global South and beyond79
Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods77
Potential of 3D printing in development of foods for special medical purpose: A review77
From bytes to bites: Advancing the food industry with three‐dimensional food printing76
Molecular Hydrogen in Food Packaging and Preservation: Current Advances and Interdisciplinary Perspectives75
Double Network as a Design Paradigm for Structuring Emulsion Gels in Food75
Smart conducting polymer innovations for sustainable and safe food packaging technologies75
Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications74
Harnessing Cold Plasma for Rice Grain Processing: A Systematic Review on Functional, Structural, and Nutritional Properties73
Featured Cover: Cover Image, Volume 25, Issue 373
Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation72
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions72
The occurrence, role, and management strategies for phytic acid in foods72
Antioxidant peptides: Overview of production, properties, and applications in food systems72
Enhancing traceability of wheat quality through the supply chain72
Biopolymers as green‐based food packaging materials: A focus on modified and unmodified starch‐based films71
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties71
Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products70
Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review70
Ultraviolet and pulsed light treatment of spices and herbs and their products: Microbial safety, enzyme inactivation, bioactive retention, and shelf‐life extension70
Twenty‐three years of PCR‐based seafood authentication assay development: What have we learned?70
Beyond the Acid–Thermal Method: Efficient Preparation Strategies and Functional Research Progress of Amyloid Fibril69
Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption69
Applications, Challenges, and Future Trends in Using Light‐Based Technologies for Low‐Moisture Foods Decontamination—A Review67
Strategies for Fresh‐Cut Apple Preservation: Recent Advances and Future Prospects66
Recent Advances in Buckwheat Starch: Structure, Physicochemical Properties, and the Effects of Genetic Variation and Fertilization66
Advances in Ozone Oxidation Technology: Mechanisms, Applications, and Challenges in Postharvest Fruit Preservation66
Issue Information66
0.6052839756012